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Wednesday, May 8, 2013

Boston Cream Pie Cupcakes

Even though it is way past New Year and resolutions,I think I am sticking to one even now.Well,not exactly a resolution,but one of my food-goals this year was to cook something which I never thought I'd cook/bake fearing it wouldn't come out well,either because of the ingredients used or the method of cooking.Baking Croissants from scratch was never-ever in the list even,but thanks to WKtB,that was successfully accomplished.

Using Egg yolks or making a custard with yolks was one in the list.I am a Vegetarian and eat eggs only in baked goods,so yes you can call me an Egg-etarian.But if the cake smells eggy I'd not eat one bite,same reason why I do not like Caramel Custard.But then,I thought if it smells eggy,I wouldn't eat it but I'll try making it anyway.

Crème pâtissière/Pastry cream from scratch to fill cupcakes sounded a great idea to me.Top it with chocolate and for sure it becomes an irresistible treat,right.That's Boston Cream pie Cupcakes for you.A Boston Cream Pie is a cake filled with Custard and topped with melted chocolate.Although it is called a pie,it is actually cake and not pie.Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856,this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.[source]I followed the pastry cream recipe from Joy of Baking,but went with my own trusted recipe for Vanilla Cupcakes[which btw are very similar]and used a Chocolate ganache glaze instead of melted chocolate.I'd be lying if I said the pastry cream did not smell eggy,of course a faint eggy smell is there but when sandwiched in between buttery cupcakes and topped with chocolate ganache,it masked its smell quite well.

In a medium sized heat-proof bowl,whisk the egg yolks with the sugar.Add the cornflour and salt and mix until you have a smooth paste.Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) I added a Vanilla bean in the milk and removed it before pouring into the yolks,for added flavor.Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 - 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract.I strained the custard just to make it smooth.Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Remove the paper liner from the cooled cupcakes.Slice it in half and smear 1/2 a tsp of pastry cream on the bottom half.Keep the top half of the cupcake on top.Arrange all the cupcakes prepared this way on a wire rack.Pour melted chocolate or chocolate ganache on top and let it sit for 5 minutes.Refrigerate for 10-15 minutes so that the glaze sets on top.

Prefect one divya, I am a non vegetarian and i really cannot accept the smell of eggs in the cake it makes me feel ewww. that's the same reason why i keep telling myself not to make the custard. hats of to u and it looks so nice :)

The cupcakes luk so perfect!!...loved your description...same is the case with me!! I too don't like eggy smell....that's y i refrain myself from trying custard/ creme patissiere....will take motibvation from you...:)

I make these too. Like you I do not like the smell of eggs. So what I do is make a thick custard using custard powder and add a dash more of vanilla by adding the pod to the milk. Tastes delicious minus the egginess!